This method has always helped me to make the best lasagne. Granted, I made a few changes, but not to the method itself. I tend to freeze leftovers of my homemade sauce and meatballs. When I have enough to put together a lasagna (about every 6 months), I make this one. I put all the defrosted leftover sauce into a pan, heat it, adjust the seasoning, then let it cool. I cook regular Barilla lasagne noodles 8 mins til al dente, then lay them on a baking sheet sprayed with cooking oil. I slice my meatballs into 3rds while half-frozen. I take one 2-lb container of ricotta, add 2 beaten eggs, 1-2 tbs dried parsely and about 1/2 tsp black pepper. I shred about 2 c mozz, and get out pecorino romano. I spray a 9x12 pan with cooking spray and make 3 layers over a cup of sauce spread on the bottom: noodles, ricotta, meatballs, sauce, mozz, grated cheese. The top (3rd) layer of noodles gets the remaining ricotta, mozz and grated cheese. Cover tightly with oiled tinfoil, then in the fridge til the next afternoon. Extra sauce reserved for serving. Let pan come to room temp 1-2 hrs before cooking. Cook covered 25 mins, uncovered 25 mins, with a pan underneath. Let sit about 15 mins and PERFECTION - turns out with perfect texture to noodles, not dry, and completely set up for cutting.
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This method has always helped me to make the best lasagne. Granted, I made a few changes, but...